Chocolate Dipped Almond Coconut Bars for #SundaySupper

This weeks theme for #SundaySupper is "Movie Inspired Recipes" and is hosted by Heather of Girlichef. What a fun and creative theme, don't you think? Thanks Heather! Great choice and so much fun!!!

My pick for this theme is from the movie "Charlie And The Chocolate Factory". Not because I'm an exceptionally huge fan of the movie (then, or now), just that I got a new cookbook called "Hand Crafted Candy Bars" and I was dying to make something from it. Is that so wrong?

As I tend to do, I tweaked the original recipe to put my own personal stamp on it and I must say, the results are completely DELICIOUS!!!!

The inside of these bars are creamy and coco-nutty with the undeniable taste of an Almond Joy bar. Then they're enrobed in coating of deep dark chocolate, sinful and yet full of antioxidants.  Then, I gilded the lily (who me?) by giving them yet another layer of chopped nuts (I'm a nut for a nut) by sitting them atop a layer of chopped toasted nuts! Say WHAT? I did this to keep the wet chocolate them from sticking too much the parchment paper ("hey, chocolate doesn't stick to parchment paper", you say) and of course to add another layer of crunchy, nutty goodness to the candy... (there, that's more like it)!

Chocolate Dipped Almond Coconut Bars Recipe

Makes 20  candy bars

1 1/2 cups whole almonds, toasted and divided, save 40 for topping, and chop the rest
2 cups sweetened shredded coconut - toasted
2 cups powdered sugar, sifted
5-6 tablespoons heavy cream
1/2 teaspoon salt
1 teaspoon pure vanilla extract
4 cups high quality semi-sweet chocolate chips
2 tablespoons cocoa powder
2 cups chopped pecans - toasted

-Preheat your oven to 350 degrees.
-Prepare a baking sheet by covering with aluminum foil or a parchment paper sheet.
-Spread the whole almonds on half the baking sheet and the shredded coconut on the other half.
-Bake (toast) the nuts and coconut in the oven for 15 minutes (stirring occasionally), until lightly toasted.
-Remove and cool.
-In a medium size bowl using a wooden spoon, stir the sifted powdered sugar and the heave cream together to form a thick paste.
-Stir in the toasted coconut, the vanilla extract and salt to combine well.
-Line another baking sheet with parchment paper.
-Shape the coconut mixture into 2" logs (roll them first into balls, using approximately 1 tablespoon of the mixture, and from there shape them into logs).
-Top each log with 2 whole almonds each, making sure to press each almond gently yet firmly into the coconut mixture.
-Place the logs into the freezer for at least 30 minutes (longer is fine too), to harden.
-Chop the remaining toasted almonds.
-In a dry saute pan, over medium heat, toast the chopped toasted almonds and pecans. Stirring frequently. **Keep an eye on these as they can burn easily**. Once you can start to smell them, they're done.
-Place the toasted nuts in a single layer on a parchment lined baking sheet.
-In a medium size microwave safe bowl, add the semi-sweet chocolate chips and microwave at 50% power at 30 second intervals, stirring between each interval.  **NOTE - make sure that no water gets into the chocolate mixture at this point as it will seize and harden the chocolate, making it completely unusable**). Stir and continue microwaving, at low temperature, until all the chocolate is completely melted and loose.
-Remove the coconut candy from the freezer and using a few forks (or BBQ fork), drop the coconut candy in the melted chocolate, turning to completely cover.
-Allow the excess chocolate to drip off and lay the candy bars atop the chopped nuts on the baking sheet.
-Continue the process with the remaining candy bars.
-Allow them to cool and dry completely.
-Using the remaining liquid chocolate and a fork, drizzle and squiggle some of the liquid chocolate over the hardened dry candy and then sprinkle the wet chocolate with a sifting of the cocoa powder.
-Return the candy to the fridge or freezer to firm until ready to serve.

For a photographic tour of this entire recipe, scroll below:

Chocolate Dipped Almond Coconut Bars Recipe

This is a candy bar that Charlie, of "Charlie And The Chocolate Factory" would be proud to claim as his own.

For other wonderful movie inspired recipes from #SundaySupper participants, check out their delicious and creative links below:

Ready, Set, ACTION.....

Until we eat again,

Toast (bready things)
No Reservations (soups and salads)
Today's Special (fish, chicken, beef, and pork)
Forks Over Knives (veggie-heavy dishes and sides)
Udon (pasta and noodles)
Just Desserts (sweet treats)
Bottle Shock (beverages)

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday, April 14th to talk all about movies that have inspired us to head into the kitchen - and the food that comes from that inspiration (7pm EST)!  We’ll tweet throughout the day and share recipes from all over the world.   Follow the#SundaySupper hashtag, and include it in your tweets to join in the chat. Check out our#SundaySupper Pinterest board for more delicious recipes and food photos.

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